This is my husband's favorite. We've made it when we cut all the green tomatoes off the vines before a hurricane (the vines lived to produce many more) and then at the end of the season when it was going to freeze.

Pickled Sweet Green Tomatoes

10 to 11 lbs of green tomatoes (16 cups sliced)

2 cups sliced onions

1/4 cup canning or pickling salt

3 cups brown sugar

4 cups vinegar (5 percent)

1 tbsp mustard seed

1 tbsp allspice

1 tbsp celery seed

1 tbsp whole cloves

Yield: About 9 pints

Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace.

Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.

Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.

Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when the soup is served.

Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.

Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods.

Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Scrub beets, remove tops but leave tap root and 2 inches of stem. Cook beets in boiling water to cover until the beets test tender to a fork. This will take 20-40 minutes, depending on the size of the beets. Cool beets, slip off the stems and slice or dice them. Combine the beets with the caraway weeds, onion and salt.

For each quart of beets, heat together i cup vinegar, 1/2 cup water, and 1/2 cup sugar. While brine heats, pack the beets into a clean hot quart jar, (NOTE: I pack these in pints, I would never finish a quart of pickled beets). Leave about 1/2 inch head space. Pour the hot brine over the beets to cover. Seal. Process in a boiling water bath for 10 minutes. Store in a cool, dry place. Do not open for 6 weeks to allow the flavor to develop.

My other big hit is peach maple jam. This stuff doesn't keep too well once opened, so I put it up in small jars.

5 lbs. peaches

1/4 cup lemon juice

1 cup pure maple syrup

1 tsp. cinnamon

Yields about 10 half pints.

Blanch the peaces in boiling water to cover for 1 minute to loosen the skins. Drain, cool and peel. Remove the pits and chop the peaches very finely. You can use a food processor.

I a large nonaluminum pot, combine the peaches, lemon juice, maple syrup and cinnamon. Bring to a boil and gently boil for 10 minutes until thick. The jam is ready when it begins to hold its shape when dropped onto a cold plate.

(NOTE: I find that I have to cook these jams much longer than the recipe says to get them to firm up. I use the cold plate method to test them that I outlined in the "No pectin jams" thread.)

Skim off any foam on the surface and ladle into hot, sterilized jars, (1/2 pint or 6 oz.), leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes.

Mix plums and raspberries in a heavy nonaluminum pot. Add sugar and lemon juice until well blended. Bring to a full, rolling boil over high heat, stirring constantly. Stir in pectin all at once. Return to a full rolling boil, then boil, stirring, for 1 minute. Remove from heat and skim off any foam. (NOTE: I'd probably add a 1/2 tsp of butter to prevent excessive foaming). Ladle into hot sterlized 1/2 pint jars, leaving 1/4 inch headspace. Process in a BWB for 5 minutes. Or can also freeeze.

Last but not least, my salsa recipe. I got it from an old Woman's Day Magazine or some such, from an article about people who ran produce stands and their favorite recipes. It has more spices and ingredients than most salsa recipes, but that's what I like about it. It is pretty vinegary, so I guess you could use some lemon juice or lime juice, and also distilled vinegar.

Irene's Sassy Salsa

6 lbs. tomatoes, peeled and cut up

4 green sweet peppers (I ususally use a mix of some mild, some bannana, and some poblanos or anaheims if they have them in the store. Be careful, because you don't want more peppers than the recipe calls for)

3 red sweet peppers

1 lb. (2 large) onions, peeled and cut up

at least two jalepenos

1-2 stalks celery

1/4 cup snipped fresh parsley or cilantro

2 TBLSP sugar

2 TBLSP paprika (You can use hot or mild, depending on your taste)

1 TBLSP salt

2 1/4 tsp. ground cumin

2 TBLSP dry mustard

1 TBLSP garlic powder

1 1/2 tsp pepper

1-2 tsp chili powder

1 1/2 cups vinegar (or part lemon or lime juice)

Put the chopped veggies and seasonings in a big heavy duty nonreactive pot. Add the vinegar. Bring to a boil, then simmer at least 30 minutes, until very thick. Ladle into hot sterilized jars, (I use the wide mouth 1/2 pints). Process 15 minutes in a BWB.

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

I'm the second generation to make this pickle recipe. It originally appeared in an old USDA bulletin: "Making Pickles and Relishes at Home," but it can still be found on several Extension Service sites.

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.

Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Put strawberries only into graniteware or stainless steel pot Mash a bit with a masher or flat bottom glass to bring out juices. Cover. Cook on medium low just until simmering stirring occasionally. Reduce heat to maintain gentle simmer. After about 5 minutes a lot of water will come out of the berries. Uncover pot and simmer 15-20 minutes stirring often until reduced, thicker, not watery. Add sugar, lemon juice,fruit fresh. Mix well and bring to simmer over medium low heat. Do not leave pot alone or cook higher than low, or medium low heat. If the sugars overheat they can burn on the bottom of the pan, and ruin the jam. You can't ruin it on a low simmer if you watch. Cook another 15-20 minutes, stirring often until mixture is reduced like a thin jam. You can test it by putting a teaspoon on a saucer and putting in the freezer for a minute or two. If the tester is jam-like it is ready. It doesnt have to be super thick. Total cooking time should be 25-30 minutes not counting times to bring up to a simmer. Don't try to boil it super thick

Fill half pint jars to 1/4 inch of top. Make sure water is 1-1/2 to 2 inches above tops of the jars. Put in canner covered with 1 to 2 inches boiling water. Bring to boil, cover, and process 10 minutes. Turn off heat. Remove canner lid. Let jars sit in water 5 minutes. Remove jars to a towel to cool. Let sit 12 to 24 hours before testing the seal. Should store for one year. Refrigerate after opening. Should be good for a week or two, or maybe more, after opening.

Any salad can be easily enhanced by tossing ingredients with chopped, marinated, dried tomatoes or by topping salads with dried tomato flakes. Dried tomatoes are particularly great for full tomato flavor and color in winter when fresh, vine-ripened tomatoes are not available.

1. Dried Tomatoes: Eat slices as a nutritious snack or make tomato flakes or powder for recipe ingredient. Flakes/powder are easily made by putting a bag of dried tomatoes into the freezer for about 15 minutes (until brittle). Remove from freezer then chop or grind in food processor (or crumble in the bag by hand).

2. Rehydrated: Steam dried tomatoes in a colander over boiling water (covered container) for 4-5 minutes or put tomatoes in a sieve and dip quickly in and out of boiling water; drain.

3. Pureed: Use food processor or blender to puree rehydrated dried tomatoes (add a little water or olive oil). Sotre in sealed container in refrigerator until ready to use.

4. Marinated: Rehydrate dried tomatoes, then pack in extra virgin olilve oil with or without spices. Store in refrigerator until ready for use.

Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour.

Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age.

Put peppers and apricots in food processor and pulse until coarsely ground. Stir in vinegar.

Put in large saucepan. Add sugar and bring to a boil, boil for 5 min. stirring occasionally. Remove from heat. Let cool for 2 min. Mix in pectin. Pour into jars and seal in water bath. Makes about 7 half pint jars. A few weeks ago I had several couples over and this got rave reviews and is our favorite over any jalepeno jelly that I have made.

In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes.

Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam.

In food processor, place cranberries, apple quartered/cored, sugar, 2 teaspoons of fresh orange zest, peeled and seeded orange, and ginger. If you want to add dried apricots or a slice of fresh pineapple as I did this year, go ahead. Grind all to a pea to bb sized mix. Remove to bowl and rest overnight in refrigerator to blend flavors. Taste test for sugar next day. Add sugar if necessary (I never do as I like it tart) and add toasted chopped nuts and pomagrante ariols (if you have them). If you don't have the ariols, don't worry as it will still be delicious. Remember, you have to make it the day before to let flavors blend. Don't know how long it keeps as it is always gone in less than a week. Try on pancakes, toast, chicken, turkey, pork, sweet potatoes, pumpkin, in pie filling with apples, let your mind wander.

Here's one that is a favorite around our house and is a good way to get some use out of those big baseball bat size zuc's and yellow squash.

Doesn't have a name, that I know of, but maybe someone already knows this recipe and can help me out with the name.

1- baseball bat zuc/squash; peel, seed and dice into smaller chunks

1- large white/yellow onion; diced

2-3 ripe tomatoes; blanch, peel and cut into 1/2" slices

Prego

1 package Mozaerella cheese

In 11x13(??, a bigger baking dish) baking dish mix together zuc and onion to form bottom layer. Add fresh tomato slices on top and stick into a 350 deg oven for 15-20 minutes. Once zuc is semi fork soft, take out of oven and drain excess water that has come from the veggies. Place a thin layer of Prego over the dish and then a package of cheese to coat everything. Back in the oven until cheese it melted and your done.

A fan favorite around here at get togethers and such. My mom makes batches of this and freezes them, of just the base three ingredients, for the winter time and they are extremely tasty when it's -10F out.

If you want to skip the boiling of the jars first, then process in the BWB for 10 min. I do it, and they are good and crisp still. You can also use Pickle Crisp if you want pickled things really crunchy. Cider vinegar will seem less tart, but it will make the brine darker. Adding a pinch of sugar is a good idea, too.

Pour hot mixture into hot sterilized jars, leaving 1/4 inch head space. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 25 minutes. Serve alone as a relish or use to make Pear Mincemeat Pie and Pear Mincemeat Cookies.

How is chocolate-raspberry jam missing from this thread? This is from Mes Confitures by Christine Ferber.

Raspberry with Chocolate

2 3/4 lbs (1.2 kg) raspberries, or 2 1/4 lbs (1 kg) net

3 1/2 cups (750g) sugar

Juice of one lemon

9 oz (250g) extra bittersweet chocolate (68% cocoa)

Pick over the raspberries. Omit rinsing them so as to keep their fragrance. Put the raspberries through a food mill (fine disk). In a preserving pan, mix the raspberry pulp with the sugar and lemon juice. Bring to a boil and cook 5 minutes, stirring gently and skimming carefully. Add the chocolate, grated. Mix and then pour into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight.

Next day return the mixture to a boil. Continue cooking on high heat for about 5 minutes, stirring and skimming if needed. Return to a boil. Check the set. Put the jam into jars immediately and seal.

Notes:

After discussion with Melly, I used 4 oz bittersweet chocolate and 1 oz unsweetened. I used a mix of red and black raspberries but I think you want whatever berries have the richest, deepest flavor.

Also, you should process this in a BWB for 10 minutes (use half-pint jars). Good on ice cream, or swirled through yogurt, or spread on popovers.

I created (ok, not wholly created LOL) this variation of MellyÂs Cran-Jalapeno Jelly. Using MellyÂs as a starting point and tweaking it with the kind assistance and encouragement of Zabby, the end result is a fiery hot cranberry jelly for cold fall and winter nights. Heck, itÂs great in the summer too!

Ingredients:

3/4 cup cider vinegar

3/4 cup white vinegar

2 cups 100% unsweetened cranberry juice

1/2 cup finely diced habanero pepper

1/2 cup finely diced red onion

1 3/4 cups fresh cranberries, coarsely chopped

1 pkg liquid pectin

5 cups sugar

Procedure:

1. Finely dice peppers and onion and coarsely chop cranberries

2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice

3. Bring to a boil and reduce heat to low

4. Simmer 15 Â 20 minutes to allow flavors to blend and to soften up cranberries

Given the simple ingredients, we were amazed at how tasty this soup turned out. ItÂs a bit time consuming but worth the effort. It can be served as is but we prefer to puree it, turns out like a cream soup but without the cream. The pureed version freezes very well.

Ingredients

2 pounds leeks (white and pale green parts only; about 2 bunches)

3 tablespoons unsalted butter

1 1/4 teaspoons sugar

1/4 cup vermouth

3 1/2 cups chicken broth

Garnish: 4 teaspoons finely sliced fresh chives

Preparation

1. Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain.

2. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes.

3. Stir in sugar and cook, stirring occasionally, 10 minutes.

4. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes.

1 jalapeÃ±o or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. (I used two Thai bird peppers and included the seeds)

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

I stop the machine after the second kneed cycle. I roll the dough into 2" balls and place them in a Pam sprayed muffin pan. Allow to rise double in size. Bake at 350 for 25 minutes. This is a dense bread. They freeze beautifully. I allow them to cool and then place all ina ziplock or vacuum bag. Easy to grab a couple out when you want them.

Toast pine nuts in a single layer in a large skillet set on medium heat, stirring occasionally, until fragrant and lightly browned. Remove from pan and set aside.

In a medium pan, bring salted water to a boil and drop in the asparagus. Cook only 2 or 3 minutes until the spears are bright green and barely tender. Drain under cool water to stop the cooking process.

Add the asparagus, spinach, garlic, parmesan, and pine nuts to a food processor. Puree and, with the motor running drizzle in the olive oil until a paste is formed. Add lemon juice and salt. Adjust to taste.

I have used swisschard and it tastes great. Also have skipped the salt at the end and used roasted salted sunflower seeds instead of pine nuts. Yum.

This freezes well if you can keep your spoon out of it long enough to have some left, that is. Tastes even better the next day. We like this better than basil pesto now.

Carefully mix milk and flour together to avoid lumps. Cook over low to medium heat until it thickens to a stiff paste. Place shortening and butter mix in a small mixing bowl with the sugar. Mix them at medium and then high speed for about 1-2 minutes. Once the cooked milk and flour paste has cooled to lukewarm (NOT HOT!), add it to the sugar shortening mixture. Mix in the vanilla, and a dash of salt and beat at high speed for about 2-3 minutes. You end up the a nice cream filling better tasting than what you find in Hostess Twinkies. Its spread bewteen cake layers and any left over can go ito the frosting. I make chocolate muffins and use a pastry bag to 'inject' the filling into the muffins, just like a Hostess cupcake.

Ken - I did leave out a few recipes. There were several that were posted as canning recipes but in reading the subsequent responses, it was deemed that the recipes were unsafe for canning. I didn't want to post unsafe recipes. But I didn't forget your cream filling :=) It's the fourth from the bottom.

Preheat oven to 375 to 450 degrees (the hotter the oven, the shorter the roasting time).

If using cherry tomatoes, simply remove the stems and halve each one. Halve or quarter other varieties.

Drizzle about 2 tablespoons of the oil in the bottom of a large roasting pan, jellyroll pan or any baking sheet with sides. Add the tomatoes, peppers, onion, corn, olives, parsley, basil, garlic and capers. You can crowd the vegetables together, but don't go beyond a single layer. Drizzle on the rest of the olive oil, then sprinkle with salt and pepper to taste.

Roast until the tomatoes' skins turn golden (if unpeeled). Depending on your oven temperature, this will take anywhere from 20 minutes to about 11/2 hours. When done, the tomatoes and peppers will have collapsed and darkened beautifully. Alternatively, you can roast the vegetables over indirect heat on a medium to medium-hot grill (see note), with the lid on.

Remove the roasting pan from the oven or grill and let the vegetables cool. With a metal spatula or wide, flat-sided wooden spatula, stir and scrape the cooled mixture to dissolve all of the cooked-on bits of food.

To freeze, ladle the sauce into freezer containers, leaving about 1-inch head space. Let cool completely, then attach lids and freeze.

Note: To peel tomatoes (don't peel cherry variety), cut a shallow X in the bottom of each tomato. Plunge them into boiling water for 30 seconds. Remove immediately and plunge into cold water. Skins should slip off easily.

Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 4 seconds for medium; 3 seconds for medium-hot.

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.

Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.

Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.

Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.

Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week. I've read that this freezes well.

This was found on recipelink.com and was said to be from Small Batch Preserving. Upon reading the comments on recipelink, I see that LindaLou from Washington posted the recipe so I am assuming that it is our LindaLou and it is safe. But that post was from 2007 so if you can verify this Linda, that would be great :-)

CAPONATA

"Caponata is a Sicilian dish served as a salad, side dish or relish. We also like it as an appetizer spread on toasted baguette slices."

Heat vinegar, sugar, and oil in a microwavable container until hot, about 1 minute, stir into vegetables.

Bake in a 350 degree F (18OC) oven for about 1 1/2 hours (1 hour for a convection oven), or until vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove pan from oven, discard bay leaf and stir in tomato paste.

Do you think it should have been pulled? I looked on Amazon and the latest edition was 2007. Do you think the recipe is still safe? I would love to can this if it is but don't want to take any chances.

Sometimes recipes are pulled in later editions when newer research identifies issues the writers were previously unaware of. But since Topp, Howard and their publishers saw no reason to pull that recipe when they planned the revised edition, I assume it's fine.

Looking at the instructions, I notice twice that she mentions getting rid of excess liquid. Once is during the salting (press out excess moisture) and the other is during baking (until . . .liquid has evaporated).

The presence of water is significant in the growth of botulism spores. When water is salted out and evaporated and when vegetables are acidified as these are by being baked with a good amount of vinegar the risk drops radically.

Ellie Topp (she's the scientist in the Topp/Howard team) has excellent credentials. As long as her directions are followed and you don't get creative with her formula (i.e. something like subbing black olives for the stuffed green ones), I don't see any problem at all. I'd can it without worries.

I probably took longer to say that than I needed to, but I wanted to be clear. Happy preserving and let us know how you like it. I haven't tried this one.

One more question.. can you omit the olives? I know you aren't supposed to change recipes but I HATE olives. It seems like a waste to put them in only to have to pick them out later. I found this post on google from Linda back in 2006 if this helps...

Can you leave out the olives? Probably, they may be contributing in a small way to the acidity of the over all recipe but it is a small amount. Add some citric acid or bottled lime juice to compensate for it.

But you are right, it is best not to change recipes. Instead stick with ones that contain ingredients that you don't hate. ;)

My guess is (emphasizing that this is only a guess) that omitting the olives but keeping the amount of red wine vinegar (or other suitably acidic vinegar) the same should be fine. For whatever it's worth, I'd do it and not worry about it. The eggplant, the onions, etc. are really the issues and those aren't being changed.

You can use any kind of jam you want. I use sugar free and can't tell it. These freeze so well. I cut and wrap individually.
If you overbake they are not so good. My neighbor did that and they were so dry and crumbly. I am not sure what she did to them, but it wasn't right.

Hmm, I have a lot of crumb topping (just flour, sugar, cinnamon and butter) in the freezer from blueberry buckle I made on Sat. Think I can mix oatmeal and baking powder, then mix it with the topping, or would I have to really get the baking powder mixed with flour and sugar for the base (use the topping for the "topping" only)?

Sorry for "uncondensing" the thread, but at least it'll bring it back to the top!

Since I'm sure there are newer people who never saw this, plus never hurts to drag good old posts back up... I am bringing this back. I wanted to check that relish recipe of Linda Lou's to see if I might want to use it for some sunburst patty pans. Think I just might. Smiles.

Bumping up because the original is almost at 150. Carrot Cake Jam is included, but I don't know about the Ball Chocolate Raspberry Sauce (with cocoa) so booberry might want to post that again. I'll have to get the latest Annie's Salsa version in here since the original said to pressure can it.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.
COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
LADLE hot raspberry sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

The sauce turned out thick for me. So if you add ~1 teaspoon water for ~1 tablespoon sauce and microwave for 20-30 seconds, stir, you get the perfect consistency.

A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.)

Some people leave out the cilantro, that's fine too. Do not increase!

Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.)

Some people leave out the sugar, that's fine.

You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo.

Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.)

According to Annie
"My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want.

When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans."

Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

Wow. I can't believe I've been using (mostly reading) this site regularly for over a decade, and I've never seen this forum. And double WOW. Those recipes are killing me. Thank you to all who shared, and ccaggiano
Allow me to add a weird and wonderful recipe?

This recipe came from Pittsfield Maine, where my friends' RV broke down some years ago. They made friends with a guy who made this. Oddly enough I am from Maine and had family in Pittsfield, but I learned this recipe from those dear friends in California. Here goes:

Slice the tomatoes and dip them in sugar
Slow roast them in a low bath of oil (maybe halfway up the slice) The slower the better - it should take at least 45 minutes.
Cook your pasta and toss it in a little of the oil run-off.
Gently slide the tomatoes on to the pasta and drop little blobs of goat cheese on to it. Let each person stir it up themselves (or add more cheese if they like.)

ccaggiano, i am interested in your peach maple jam, sounds delish ! you mention it doesn't keep well. does it go off-taste, and how long would a half pint last after opened ? i like my jams in 12 oz. jars and would bump the bwb to 10 minutes. since i prefer not to buy pectin, my jams are on the soft side. how long do you cook a batch, really ? i refuse to stand over the stove for more than 50 minutes.... '0) pat

Annie's Salsa recipe is the ONLY one I can now. Been canning it for years now. Canned 30 something pints last year and they were gone before the winter was out. A couple of friends of ours loved them so much I had to give them a few jars. lol